pasta
Posted on December 20, 2010. Filed under: pasta | Tags: Creamy pasta in Mushroom Sauce, pasta |
INGREDIENTS
I Penne Pasta: 90 gms For the pasta sauce I Olive oil: 10 ml I Elephant garlic: 15 gms I Dry Porcini Mushrooms: 20 gms I Brandy: 30 ml I Double cream: 40 ml I Butter: 10 gms I Extra virgin olive oil: 15 ml I Parmigiano Reggiano cheese: 15 gms I Mushroom stock: 100ml For the garnish I Parmigiano Reggiano cheese flakes: 2 I Flat leaf parsley: 1 I Dry porcini powder: 2 gms I White truffle oil: a few drops
METHOD
I Blanch the penne in salted water for 6 minutes. Strain and reserve on the side. I In another sauce pan heat some olive oil and sauté the flaked garlic. Pour in the brandy and increase the flame to burn up the alcohol. Add the reconstituted porcini mushrooms with stock, cook on medium heat. I Slip in the pasta with some mushroom stock. Remove from flame. Add butter, cream and extra virgin olive oil. Add Parmigiano Reggiano. I Garnish with parsley sprig, porcini powder and truffle oil.
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Posted on December 20, 2010. Filed under: pasta | Tags: pasta, Penne Arrabiata |
INGREDIENTS
I Penne: 140 gms I Tomato concasse: 150 gms I Chilli flakes: 5 gm I Roma tomato: 50 gms I Olive oil: 2 tbs I Onion: 3 gms I Garlic: 3 gms I Veg stock: 45 ml I Salt: 2 gms I Pepper: 1 gms I Basil julienne: 3 gms
METHOD
I Heat olive oil, add garlic, onion, tomato and little chilli flakes. I Saute for 2 minutes, then add concasse, veg stock. I Add blanched pasta and toss it. I Garnish with basil julienne. I For the tomato concasse, core the eye of the tomato, make criss-cross incisions on the other end. Boil water with salt. Immerse the tomatoes in the liquid and cook till the skin begins to peel. Drain and shock in iced water. Peel the skin, separate the pulp and seeds. Roughly chop the pulp and strain the juice to separate the seeds.
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Posted on December 20, 2010. Filed under: pasta | Tags: pasta, penne, Penne alla olio |
INGREDIENTS
I Penne: 200 gms I Vegetable stock: 50 ml I Garlic: 20 gms I Basil: 5 gms I Parmesan: 25 gms I White wine: 10 ml I Extra virgin olive oil: 20 ml I Salt: To taste I Chilli flakes: 2 gms I Black peppercorn: 2 gms I Chopped tomato: 5 gms.
METHOD
I Boil the penne till ala dente or firm to bite. I Heat the extra virgin olive oil and sauté the chopped garlic. I Add the white wine and then add the penne. I Add chilli flakes, black peppercorn and the seasoning. I Add a little veg stock and then finish off with parmesan cheese, chopped tomato and basil.
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Posted on December 20, 2010. Filed under: pasta | Tags: pasta, spaghetti, SPAGHETTI ALLA CHITARRA WITH WILD MUSHROOM MEDLEY |
METHOD FOR PASTA I
At home, you may use any good quality Italian spaghetti; however, to offer our guests something more special, we make our own square spaghetti using a tool called “Chitarra”as it looks like a guitar. For homemade pasta dough, use six whole eggs, mix them with 900gms maida and 100gms of atta and a pinch of salt. Basically, it is like making roti, just a little larger and slightly thicker. Use sujito avoid the dough sheet sticking to the table. If you roll it in four or five folds, you may use a sharp knife. Let it dry in a cool room after sprinkling sujior deep freeze for a full day. INGREDIENTS FOR DRESSING I Olive oil: 3 spoons I Garlic pods: 3 pods I Slice fresh button mushrooms I Dry shitake mushrooms I Dry Chinese or Thai mushrooms I Dry oyster mushrooms I Dry chilli flakes I Black pepper.
METHOD I Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. I For shitake, add the whole dry mushrooms to a boiling water pan and keep simmering for ½ hour, then let it rest in the hot water for another ½ hour. Slice.I Add three spoons of olive oil in a non-stick pan at medium flame; add three garlic pods with their skin.I Add the fresh mushroom slices. I Also add the soaked mushroom slices after squeezing their excess water, and toss for five minutes, add one teaspoon of chilli flakes for two servings. I Remove the garlic pods and add some salt and grossly chopped parsley. I Blanch the spaghetti in abundant (1 litre for every 100gms) boiling water. No need of adding any oil, if you use enough boiling water. After adding the spaghetti to the water, wait for the boil to start again and then add 10gms of salt per litre of water. I Strain but reserve a bowl of water in case after mixing the dressing, the spaghetti is too stuck.I Mix immediately with the m u s h r o o m preparation and sprinkle with fresh parsley and grinded black pepper. Bon appetito!
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Posted on November 24, 2010. Filed under: pasta | Tags: pasta, Spaghetti pomodori |
INGREDIENTS
I Spaghetti: 150gm I Olive oil: 50ml I Chopped onion: 20gm I Chopped garlic: 20gm
Tomato Confit
Cherry tomato: 6 I Basil: 5 I Sliced onion: 2 I Blanched tomato: 1 I Salt: 10gm I Tomato paste: 25 gm I Roasted garlic: 20gm
Tomato Concasse
Whole tomato: 100gm I Leek: 20gm I Carrot: 20gm I Celery: 20gm I Onion: 20gm I Tomato puree: 50gm I Bay leaf: 10gm I Parmesan cheese: 30gm
METHOD
I In a medium frying pan, cook garlic in extra virgin olive oil until aromatic. Add tomato confit, season it and cook it for a while. I Add tomato concasse and cook it for 2-3 minutes. Blanch spaghetti. I Mix spaghetti with sauce and finish it with olive oil.
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Posted on September 11, 2009. Filed under: pasta | Tags: pasta, pesto penne |
The exotic ingredients of pesto, combined with choicest vegetables like zucchini and red and yellow capsicum make this penne dish the centre of attraction on any dining table!
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Serves 4.
Ingredients
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3 cups boiled penne or any small pasta |
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½ cup zucchini cubes |
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½ cup red capsicum cubes |
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½ cup green capsicum cubes |
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½ cup fresh cream |
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1 tablespoons olive oil |
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Salt to taste |
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For the pesto
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½ cup chopped pine nuts (chilgoza) |
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3 cups fresh basil leaves, loosely packed |
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¼ cup olive oil |
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Salt to taste |
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For the garnish
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4 tablespoons grated vegetarian cooking cheese |
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For the pesto
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Lightly roast the pine nuts. Keep aside to cool. |
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Combine it with other ingredients in a blender and blend into a smooth paste. Keep aside. |
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How to proceed
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Heat the oil in a pan, add the zucchini, red capsicum, green capsicum and sauté for some time. |
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Add the pesto, cream and salt and bring to a boil. |
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Add the boiled penne and toss gently in the sauce till it is well coated. |
| 4. |
Serve hot garnished ith grated cheese. |
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Tips
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| Use walnuts in the pesto if pine nuts are not available. |
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Posted on September 11, 2009. Filed under: pasta | Tags: olive and tomato pasta, pasta |
Basil, which so commonly available in India, adds an exotic flavour to this tomato pasta.
Cooking Time : 15 mins.
Preparation Time : 15 mins.
Serves 4.
Ingredients
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3 cups cooked bow pasta (farfalle) |
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For the basil and Tomato Sauce
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1 recipe Italian tomato sauce |
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½ teaspoon dry red chilli flakes |
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4 to 5 tablespoons fresh cream |
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¼ cup chopped black olives |
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4 tablespoons grated vegetarian cheese |
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2 teaspoons olive oil |
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Salt to taste |
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For the olive and tomato sauce
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Heat the olive oil in a pan, add the Italian tomato sauce, chilli flakes and salt. |
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Add ½ cup of water and cook till the sauce thickens. |
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Add the cream, olives and cheese. Mix well and keep aside. |
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How to proceed
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Just before serving, re-heat the olive and tomato sauce and toss the bow pasta in it along with the cheese. |
| 2. |
Serve hot. |
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Posted on September 11, 2009. Filed under: pasta | Tags: garden fresh fusilli, pasta |
| A classic pasta recipe made with fusilli and cottage cheese, tossed along with garden fresh parsley and basil. Relish the distinct essence of every ingredient used in this dish.
Preparation Time : 5 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
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3 cups cooked fusilli or any small pasta |
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1 teaspoon finely chopped green chillies |
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1½ cups paneer (cottage cheese) cubes |
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¾ cup milk |
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¼ cup finely chopped fresh parsley |
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½ cup finely chopped fresh basil leaves |
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2 tablespoons cream |
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¼ cup grated vegetarian cooking cheese |
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1 teaspoon oregano |
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1 tablespoon butter |
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1 tablespoon olive oil or any other oil |
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Salt to taste |
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Method
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Heat the butter and olive oil in a pan and add the green chillies to it. |
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Add the paneer cubes and stir for some time. |
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Add all the remaining ingredients and mix gently. |
| 4. |
Cook on slow flame till the sauce thickens. |
| 5. |
Serve hot. |
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Posted on September 11, 2009. Filed under: pasta | Tags: minestrone, minestrone soup, pasta |
Minestrone soup is the ideal way to start a hearty meal; alternatively it’s so jam-packed with the goodness of vegetables that it could even serve as a whole meal by itself!
Preparation Time : 15 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
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½ cup shredded cabbage |
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4 tablespoons chopped celery |
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½ cup boiled macaroni or any small pasta |
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½ cup cooked rajma (red kidney beans) |
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¼ cup boiled green peas |
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½ cup chopped tomatoes |
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¼ cup boiled green peas |
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2 tablespoons oil |
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Salt and freshly ground pepper to taste |
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For the stock
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2 tablespoons green moong dal (split green gram) |
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3 large tomatoes cut into big pieces |
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Salt to taste |
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For the garnish
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4 tablespoons grated vegetarian cheese |
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For the stock
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Wash the moong dal and add the tomatoes to it. |
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Add 5 cups of water and pressure cook for 1 whistle. |
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When cooked, blend to a puree, strain and keep aside. |
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How to proceed
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Heat the oil in a saucepan, add the cabbage and celery and sauté for 1 to 2 minutes |
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Add the stock, green peas, tomatoes, salt and pepper and bring to a boil. |
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Add the macaroni, rajma, peas and tomatoes and simmer for some time. |
| 4. |
Serve hot garnished with cheese. |
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Tips
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| For a sweeter taste, 2 tablespoons of tomato sauce could be added to the soup at step 3. |
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Posted on September 11, 2009. Filed under: Foods on the go, pasta | Tags: curried beans pasta, pasta |
| Rich in Vitamin A, Potassium & Fibre
Pasta is always a hit with children, and they will enjoy this tempting curried beans concoction.
Cooking Time : 15 mins.
Preparation Time : 20 mins.
Serves 4.
Ingredients
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2 cups small whole wheat pasta (macaroni, fussilli, farfalle, etc.) |
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¼ cup soaked lima beans (pavta) |
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2 to 3 peppercorns |
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1 bayleaf (tejpatta) |
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¼ cup finely chopped onions |
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1 teaspoon finely chopped garlic |
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1 cup finely chopped tomatoes |
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2 tablespoons tomato ketchup |
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1 tablespoon fresh cream |
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1 tablespoon butter |
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Salt to taste |
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Method
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Put plenty of water to boil, add the oil and salt. Add the pasta and cook till just done. Drain well and refresh in cold water. Drain again and keep aside. |
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Peel the soaked lima beans and boil in salted water till done. Drain, peel and keep aside. |
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Melt the butter in a pan and add the peppercorns and bayleaf. |
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Add the onions and garlic and sauté till the onions turn translucent. |
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Add the tomatoes and cook, mashing continuously with the back of a wooden spoon. |
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Add the cooked beans, tomato ketchup, cream, pasta and salt and heat while mixing gently. |
| 7. |
Serve hot. |
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Tips
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| If lima beans are not available, replace them with rajma (kidney beans). |
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